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Bob Warden's Slow Food Fast Paperback – July 13, 2014

236 customer reviews

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Product Details

  • Paperback: 207 pages
  • Publisher: Quail Ridge Press; Sixth Edition edition (July 13, 2010)
  • Language: English
  • ISBN-10: 0984188711
  • ISBN-13: 978-0984188710
  • Product Dimensions: 10.7 x 8.5 x 0.7 inches
  • Shipping Weight: 1.7 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (236 customer reviews)
  • Amazon Best Sellers Rank: #28,562 in Books (See Top 100 in Books)

More About the Author

Well-known TV personality Bob Warden has proven taste and sizzling passion for great food as a television cooking celebrity, kitchenware developer, and cookbook author. He is a hugely successful TV cooking show host, product developer, and QVC manufacturers' representative, with four decades of experience. Bob has helped develop more than 500 kitchen products for QVC, as well as for other top brand kitchen manufacturers.

Bob is also the author of several cookbooks which include Quick and Easy Pressure Cooking, Best of the Best cook's essentials Cookbook (with Gwen McKee), Bob Warden's Favorite Ninja Recipes, Bob Warden's Favorite Recipes for cook's essentials Cookware, Bob Warden's Slow Food Fast, and Great Food Fast. Great Food Fast went on to be a national bestseller for 2012. Warden's newest venture, Great Chefs International, includes the launch of a TV series, companion cookbook, and the premiere of Great Flavors, a new collection of low-sodium, high-taste concentrated stock bases.

Customer Reviews

Most Helpful Customer Reviews

113 of 115 people found the following review helpful By Mocha's Mom VINE VOICE on June 30, 2010
Format: Paperback Verified Purchase
well I had seen many reviews re this book in other sites and couldn't' wait to get my hands on it and I was NOT disappointed..
1. First is a large format book.. so you don't have to strain your eyes to read tiny ingredient lists
2. Second LOTS AND LOTS of lovely full page PICTURES... I love cookbooks w Pictures
3. Third Clear easy to follow direction with NORMAL ingredients that one might find in your own home today
4. Fourth FAST.. nothing is a long drawn out process and lots of prep... the longest thing to make is a roast and the prep is like less than 5 minutes and the pressure cooker does all the hard work

I love that Bob adds some personal idea's along with the recipe.. for example he has a recipe for a roast and he said after it is cooked to take it OUT of the pot and then while it is at rest before cutting it to add more veggies into the pot and cook them for like 2-3 minutes in the mean time the roast is ready and now you have the veggies all fresh and not mushed up and over cooked... Of course some of you may have figured that out but for the rest of us it was a Lightbulb Moment !!
The book has the expected soup to desserts and one thing he put in that I am anxious to try is some of the sauce recipes... I am making the Penne Alla Vodka tonight.. yum....Made the Redskin Potato Salad with Dill yesterday. Nice surprise for dinner last night with our Grilled burgers..
Going to do one of the Cheesecakes this weekend.. Oh I can't wait
Now you need to know I have loads of cookbooks .. and this is one NICE BOOK... I started right in making a few things as soon as I read the book through.. and have made a shopping list to make some additional meals later this week.... I have company coming in a few weeks I will be cooking up a storm but only for a few minutes it take for the pressure cooker to do it Magic....Thanks Bob.. Another Good job
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127 of 130 people found the following review helpful By Wanda Anderson on December 6, 2009
Format: Paperback
From the old school, I was used to a large rocker top pressure cooker for canning. I never even tried to cook a meal in it -- it was simply a work horse for putting up my green beans. I purchased a digital electric pressure cooker and am absolutely amazed at the meals it can turn out. However, the recipes that came with the cooker were few. I saw this book and thought it was a very reasonably priced cookbook. Once it arrived I cooked several of the recipes. They are extremely easy to follow, and complete. The information provided by Bob Warden is educational and takes the "fear" out of the old pressure cooker explosion stories! His list of pantry items to keep on hand are easy to find and are pocket book friendly, as are the choices of meats to prepare. Now, when I meat shop, I truly do look for the cheapest, on sale cuts of beef, pork (even ox tails!) and stock up the freezer. You can't go wrong, and I truly don't think you'll be disappointed with this book. I highly recommend it and thank Mr. Warden for taking the time to take the fear out of and put the fun into cooking with a pressure cooker. Oh, I've also adapted some of my own slow cooker, on the stove top for hours, recipes and they work, following his suggestions.
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113 of 123 people found the following review helpful By Grammy Geek on March 18, 2010
Format: Paperback Verified Purchase
This book is probably a good starter for new pressure cooker users. I bought it to give with a pressure cooker that I was giving. It's written for users of electronic pressure cookers; however there are directions for stovetop users.

There's an introduction to a little bit of everything... Soups, Beef, Pork, Poultry, veal & lamb, seafood, Beans, Vegetables, Rice & Risotto, Pasta and desserts.

From these recipes I think a new user could gain confidence and branch out to more sophisticated meals.

The book is well organized and the recipes are easy...and it has beautiful colored pictures.

The recipes are OK, as in, they come out ok, but they aren't my first choice of things to eat... He uses a lot of bullion (chicken & beef base) or powdered soup mix. This tends to make the food very salty... there are no nutritional values given.

One recipe in particular, Minestrone Soup, calls for a jar of spaghetti sauce, but doesn't say what size jar. We could barely eat the soup. It was like eating diluted jarred sauce. ( it could have been my choice of sauce, another might have been fine) I won't make it again. One recipe that got rave reviews on a Yahoo pressure cooker group was Mac & Cheese,(in 6 minutes) its different, its edible, but I wouldn't call it good; A better choice than boxed maybe.

I found that most of the recipes had to be planned for because they included ingredients that I don't keep on hand. (jars of peaches, cans of cola, apple juice, cream cheese or sour cream) The spice list is reasonable, if you have to buy a new spice its probably something that you should keep in your kitchen anyway...
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47 of 49 people found the following review helpful By Nikki W on December 31, 2010
Format: Paperback
The vast majority of people will find this cookbook the perfect introduction to pressure cooking, and it will make the difference between another "unused" kitchen appliance and making your pressure cooker an integral part of your culinary expertise.

Key things you may want to know:
1) This is a wonderful transition if you are often buying and using pre-made dinners or takeout. (They have even more sodium). You control what goes into the cooker, and thus into your family. So this is a BIG step up.
2) He does use "Better than Bouillon" in many recipes. This has a lot of sodium... Not a problem if you are comfortable adapting recipes. (I use the low sodium version and still find it a bit salty).
3) Lots of use of spices that have added salt - garlic salt, onion salt. You can adjust, and use (for example) Mrs. Dash for "onion salt," etc. and experiment.
4) There is a lot of use of canned and jarred items, such as coke as a liquid, canned peaches, jarred sauce. This really makes it a LOT faster. It doesn't bother most people, but if it does concern you, see 2-b...you need to be comfortable with making changes, such as fresh tomatoes and adjusting the time and liquid.
KEY: if you stumble with substitutions and need low salt, you will have more limited use until you get comfortable experimenting and substituting.
5) This is a very good mainstream cookbook - lots of meat recipes, and a wide variety of techniques you can learn. This would not be my first choice for a gift for a vegan.
6) I am using this with an electric, digital pressure cooker. YMMV for a stove-top, manual model.
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